Malian Peanut Sauce Chicken Stew (Tiga Dege)

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Tiga Dege is a beloved everyday stew from Mali built on a slow-simmered tomato base enriched with natural peanut butter, which gives the sauce its silky body and nutty depth. Chicken thighs absorb the savory peanut-tomato gravy beautifully, making this a comforting one-pot dish typically served over rice or with fufu.

Nutrition Facts

Per serving (estimated)

• 565 kcalCalories
• 38 gFat
• 8 gSaturated Fat
• 16 gCarbs
• 4 gFiber
• 6 gSugar
• 42 gProtein
• 780 mgSodium
• 820 mgPotassium
• 75 mgCalcium
• 3 mgIron
• 14 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the stew

• 1.5 lbs bone-in chicken thighs, skin removed and trimmed
• 3 tbsp vegetable oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 Roma tomatoes, finely chopped
• 2 tbsp tomato paste
• 3/4 cup natural unsweetened peanut butter (smooth)
• 3 cups low-sodium chicken stock
• 1 small scotch bonnet pepper, whole and pierced twice
• 2 dried bay leaves
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For finishing (optional)

• 1 cup fresh okra, trimmed and sliced into 1/2-inch rounds
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice

Directions

1. Heat the oil in a heavy Dutch oven or large pot over medium heat. Season the chicken thighs with salt and pepper and brown them for 3-4 minutes per side until lightly golden; transfer to a plate and set aside.
2. In the same pot, add the chopped onion and cook for 5-6 minutes until softened and translucent, scraping up any browned bits from the bottom.
3. Stir in the garlic, ginger, and chopped tomatoes; cook for 4-5 minutes until the tomatoes break down and the mixture thickens into a paste.
4. Add the tomato paste and stir constantly for 2 minutes to deepen its flavor and remove any raw taste.
5. Whisk the peanut butter into the chicken stock in a separate bowl until smooth, then pour the mixture into the pot along with the bay leaves and the pierced scotch bonnet. Bring to a gentle simmer.
6. Return the chicken thighs and any accumulated juices to the pot. Cover, reduce heat to low, and simmer for 25-30 minutes until the chicken is tender and cooked through (internal temperature 175°F).
7. If using okra, stir it in during the last 10 minutes of cooking to keep its texture and slight thickening power.
8. Remove the bay leaves and the whole scotch bonnet. Stir in the lime juice and adjust salt to taste.
9. Skim any excess oil from the surface and garnish with fresh cilantro. Serve hot with steamed white rice, millet, or fufu.

Cook’s Notes

• Use natural peanut butter with only peanuts (and maybe salt) as the ingredient list; sweetened or hydrogenated varieties will make the sauce grainy and overly sweet.
• Do not let the scotch bonnet burst during cooking or the stew will become extremely hot; remove it before serving if you prefer milder heat.
• Traditional Mali cooks often add a small piece of smoked dried fish or soumbala (fermented locust beans) for an extra layer of umami; add with the stock if available.
• Leftovers deepen in flavor overnight and the peanut sauce thickens as it cools; reheat gently with a splash of stock to loosen.
• For a vegetarian version, swap the chicken for 2 cups of sweet potato cubes and 1 can of drained chickpeas, simmering until the potatoes are tender.

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